This Slow-Roasted Leg of Pork with Apple Glaze is a delectable combination of tender, succulent pork and sweet, tangy apples. Slow-roasting allows the flavours to meld together beautifully, resulting in a dish that's perfect for special occasions or Sunday dinners. The apple glaze adds a delightful twist, elevating this classic roast to new heights.
Ingredients:
For the Pork:
1 leg of pork (approximately 2.5-3 kg)
Salt and pepper, to taste
2 tablespoons olive oil
For the Apple Glaze:
2 large apples, peeled, cored, and sliced
1/4 cup apple cider vinegar
1/4 cup brown sugar
2 tablespoons Dijon mustard
1 tablespoon soy sauce
2 cloves garlic, minced
1 teaspoon fresh thyme leaves
Salt and pepper, to taste
Instructions:
Preheat the Oven: Preheat your oven to 160°C (325°F).
Prepare the Pork: Pat the leg of pork dry with paper towels. Score the skin in a diamond pattern using a sharp knife, being careful not to cut too deeply into the meat. Season the pork generously with salt and pepper, rubbing it into the skin and meat.
Sear the Pork: Heat the olive oil in a large skillet or roasting pan over medium-high heat. Once hot, add the leg of pork and sear on all sides until golden brown, about 3-4 minutes per side. This step helps to seal in the juices and develop flavour.
Make the Apple Glaze: In a small saucepan, combine the sliced apples, apple cider vinegar, brown sugar, Dijon mustard, soy sauce, minced garlic, and fresh thyme leaves. Season with salt and pepper to taste. Bring the mixture to a simmer over medium heat, then reduce the heat to low and let it cook for 5-7 minutes, stirring occasionally, until the apples are tender and the glaze has thickened slightly.
Glaze the Pork: Pour the apple glaze over the seared leg of pork, making sure to coat it evenly. Use a brush or spoon to spread the glaze over the entire surface of the pork.
Slow Roast: Cover the roasting pan with foil and transfer it to the preheated oven. Roast the pork for approximately 3-4 hours, or until the internal temperature reaches 65-70°C (150-160°F) when measured with a meat thermometer inserted into the thickest part of the meat. Baste the pork with the pan juices and glaze every hour or so to keep it moist and flavorful.
Rest and Serve: Once the pork is cooked through, remove it from the oven and tent it loosely with foil. Let it rest for 20-30 minutes before carving to allow the juices to redistribute.
Carve and Serve: Slice the slow-roasted leg of pork and arrange it on a serving platter. Serve with the apple glaze spooned over the top. Garnish with additional fresh thyme leaves if desired. Serve alongside brioche rolls and apple sauce or as a traditional roast dinner.
Enjoy your Slow-Roasted Leg of Pork with Apple Glaze, a mouthwatering dish that's sure to impress your family and guests!